Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
- 1 pound canned salmon
- Milk (see instructions)
- 1 cup seasoned fine bread crumbs, divided use
- 1/4 cup grated Parmesan cheese (not the stuff in the can)
- 1/4 cup (4 Tablespoons or 1/2 stick) butter
- 1/4 cup minced onion
- 1/4 cup minced red bell pepper (sweet capsicum)
- 1/4 cup minced celery
- 1/3 cup all-purpose flour
- 3/4 teaspoon commercial hot chile sauce, or to taste
- 1 Tablespoon lemon juice
- 2 Tablespoons chopped fresh chives
- 1/2 teaspoon dried dill weed
- Cooking spray oil
- Tartar sauce and lemon wedges, optional
Gently saute onion, red bell pepper, and celery in the butter until softened, but not browned. Whisk in the flour until smooth and cook for 1 minute, stirring constantly. Add the milk mixture while continuing to stir and cook until thickened. Remove from heat. Stir in the flaked salmon, hot sauce, lemon juice, chives, dill weed, and 1/2 cup of the bread crumb mixture. Refrigerate the salmon mixture until firm. (You may do this a day in advance up to this point.)
Preheat oven to 400 F. Line a shallow baking sheet with non-stick foil and spray with oil.
Divide chilled salmon mixture into 8 portions and form into patties. Place remaining bread crumb mixture in a shallow plate. Coat both sides of the salmon patties with the crumbs. Place on prepared baking sheet 2 inches apart. Spray the tops lightly with oil.
Bake 20 to 25 minutes until golden brown. Serve with tartar sauce and lemon wedges, if desired.
Yield: 8 croquettes
Note: You may use this same recipe to make mini-croquettes for appetizers. Instead of making patties, roll the salmon mixture into 1-1/2 inch balls. Place 1 inch apart on prepared pans. Bake as above.
Baked Salmon Croquettes Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.